Caroline Eden and Eleanor Ford on Samarkand, Michael Twitty's The Cooking Gene, ATK's Molly Birnbaum on Parmesan.
Host Francis Lam and food historian John T. Edge discuss how two southern icons and their fried chicken businesses changed American fast food.
Will Guidara on service, Steve Raichlen on meatless smoking, Talia Baiocchi on low-alcohol drinks, culinary covers, ATK on espresso machines
Francis Lam and Adam Rapoport discuss editing cookbooks, entertaining friends at home, living and eating with Chrissy Teigen, and a bit of football.
Skye Gyngell on Spring, Robert Egger on senior meals, Molly Birnbaum on milk, Mark Hagen on rhubarb, True Treats Candy.
Lenny Russo on farm-to-table, ATK on fettuccine, Alex Raij on the Basque Country, Dina Cheney on non-dairy milks, meat in vending machines
Splendid Table Sides: Extended interview with Samin Nosrat about working with acid to balance dishes, specifically her recipe for Pasta alle Vongole
Chris Ying on sausage, Chris Schonberger on food media, America's Test Kitchen on perfect baked potatoes, Floyd Cardoz on curry, Lynda Trang Dai
Dr. Drew Ramsey on brain health, Olia Hercules on Ukraine, Chinese food on U.S./Mexico border, and ATK on North Carolina Dipped Fried Chicken
Splendid Table Sides: Extended interview with Shane Mitchell, who explored the meaning of hospitality across the globe for her book Far Afield.